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Carrot Cheese Ravioli

Fettuccine.Inn's picture
Ingredients
  Frozen chopped spinach 10 Ounce, cooked, drained (1 Package)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Pasta dough 1⁄2 Cup (8 tbs)
  Raw carrots 1⁄2
  Water 3 Cup (48 tbs)
  Pizza sauce/2 cups classic tomato sauce 1 Can (10 oz)
  Oregano 1 Teaspoon
  Grated romano cheese 2 Tablespoon (For Garnish)
Directions

Squeeze spinach to remove excess water.
Mix spinach and cheese in a small bowl; set aside.
Divide pasta dough into 4 equal balls.
By hand or with a pasta machine, roll 2 balls of dough into two 13" x 5" rectangles, 1/8 inch thick.
On 1 of the rectangles, place spinach filling by rounded tea-spoonfuls in 2 rows of 6 mounds each.
Mounds should be about 2 inches apart.
Cover with the second pasta rectangle.
Use your fingers to press around each mound of filling.
With a pastry cutter, cut between the mounds to make 12 ravioli.
If using a knife to cut between the squares, press with a fork to seal edges after cutting.
Repeat with remaining 2 balls of dough.
If using a ravioli form, place 1 pasta rectangle over the indented tray.
Place plastic insert onto dough to make indentations.
Remove insert.
Place about 1 rounded teaspoon filling into each indentation.
Place another pasta rectangle over the top.
With a rolling pin, roll firmly back and forth over fluffed edges on the indented tray to trim off excess dough and cut into ravioli squares.
Remove individual ravioli from tray, checking edges for poor seal.
Repeat with remaining 2 rolls of pasta dough.
Place cut ravioli on a lightly floured cloth towel to dry before cooking, about 1 hour.
In a large pot or Dutch oven, combine water, pizza sauce or Classic Tomato Sauce and oregano.
Bring to a boil.
Add ravioli a few at a time, being sure sauce mixture continues to boil.
Cook until edges are tender, about 5 minutes.
Remove from sauce with a slotted spoon.
Pour sauce over ravioli to serve.
Have grated Romano cheese available to sprinkle over individual servings.
Uncooked ravioli may be frozen.
To cook frozen ravioli, drop directly into the boiling liquid; cook until edges are tender, about 8 minutes.
Makes 24 ravioli, about 4 servings.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cheese

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1 Comment

Anonymous's picture
u slag, thass too long